Yum ...
I can't say that school cafeteria food was a favorite of mine. It's why I successfully lobbied for my own school lunch in first grade.
But there were occasional items throughout my elementary years that were pretty darn yummy -- like, I've had a dream about them at least once each. Creepy as that is to put out there.
Whatever, I loved me some dinner and cinnamon rolls at one of the elementary schools I attended in Laurel, Miss., and the grilled cheese and soup at another school. Sigh ... That was seriously the best grilled cheese of my childhood, and you better believe I ate a lot of grilled cheese.
Not long after I moved to Tulsa, I started hearing about TPS brown bean chowder and cinnamon rolls. A year or two ago, Lord V made a big pot of 'em, based (allegedly) on the original recipe. It was FABULOUS!
So imagine my delight when Jan Davies Weinheimer hosted childhood friends Joe and Becky's wedding reception last week -- a party they invited me to so I could write a story, which ran in Sunday's Scene section -- and served the chowder and rolls. Very cool.
Here are the recipes, and I can't
wait to try 'em ...
TPS Brown Bean ChowderServes 121 pound or 2 1/2 cups pinto beans
1 teaspoon garlic
1/2 tablespoon chili powder
1 2/3 cups tomato puree
1 1/2 teaspoon salt
1 tablespoon chili powder
1 pound beef, coarsely ground
1 tablespoon salt
1/2 medium onion, chopped
1 cup dry bread crumbs
1. Cook beans in 3 quarts of water or more depending on dryness of beans. When beans are nearly done, add 1/2 tablespoon chili powder and 1-1/2 teaspoons salt.
2. While beans are cooking, combine meat, onions and garlic. Brown in skillet on top of stove, or brown in 350-degree oven, stirring frequently until done.
3. Add remaining ingredients; simmer for 15 minutes.
4. Combine meat mixture and beans. You may have to add more water for desired thickness or more chili powder for desired seasoning.
Cinnamon RollsMakes 12 rolls1 package yeast
1 egg
1 1/2 cups water
6 tablespoons powdered milk
3/8 cup sugar
5 cups flour
3/8 cup shortening
1 teaspoon salt
1. Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour, powdered milk and salt; mix thoroughly.
2. Cover, and let rise until double in a warm place. Work down, and roll to 1 1/4-inch thickness.
3. Brush with butter, then sprinkle with cinnamon mix (see below).
4. Roll up lengthwise; cut into 12 (2 1/2-inch) rolls. Place on greased tray; let rise until double. Bake in 400-degree oven for 20-25 minutes.
5. Brush with glaze (see below).
Cinnamon Mix1 cup brown sugar
1 1/2 tablespoons cinnamon
1/2 cup white sugar
1. Combine thoroughly.
Glaze1/2 box powdered sugar
1/4 cup melted butter
Enough water or milk to make spreading consistency
1. Mix, and drink it. Or put on the rolls, whatever.
Peace, love and butter brushes ... XOXO
